Liver & bacon sauté with potatoes & parsley

Liver & bacon sauté with potatoes & parsley

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(52 ratings)

Ready in 45 mins


Serves 2
Give yourself a boost with this iron-rich hearty autumn supper

Nutrition and extra info


  • kcal570
  • fat32g
  • saturates10g
  • carbs41g
  • sugars0g
  • fibre3g
  • protein32g
  • salt2.5g
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  • 400g new potato
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 spring onions, trimmed and each cut into 2-3 pieces on the diagonal
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 4 rashers of unsmoked bacon, snipped into pieces



    Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…

  • 1 tbsp plain flour
  • 1 tsp paprika, plus extra for sprinkling



    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 175g lamb's liver, sliced into thin strips
  • 20g pack flatleaf parsley, chopped
  • 150ml hot vegetable stock (made with bouillon powder)
  • 4 tbsp soured cream


  1. Halve the potatoes. Simmer in salted water for 12-15 minutes. Drain and set aside.

  2. Heat the oil in a wok. Add the potatoes and fry them for 4-5 minutes over a high heat until browned and crispy. Remove from the pan and set aside.

  3. Tip the spring onions and bacon into the pan and stir and sizzle for 3-4 minutes or until the bacon gets crispy. Meanwhile, season the flour with paprika, a little salt and plenty of black pepper, then use to coat the liver.

  4. Stir the liver into the pan and cook for 2-3 minutes. Toss in the potatoes and quickly reheat. Stir in the chopped parsley, remove everything from the pan and divide between 2 plates. Keep warm.

  5. Quickly pour the hot stock into the pan and scrape all the crispy bits up from the bottom. Bubble for 1-2 minutes, then pour around the liver and potatoes. Serve each portion topped with soured cream and a sprinkling of paprika.

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Comments, questions and tips

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James Piper's picture
James Piper
13th Nov, 2019
Beautiful recipe! Recommended to several friends. A firm favourite.
2nd Oct, 2018
This was nice, made a few changes: used chicken livers, didn't add the sour cream. I would make again but would use regular onions too and wouldn't add the stock as I don't think it added much.
6th Jan, 2017
Trying this today. Looks great. But.... all comments I read these days say olive oil breaks down over high heat. So I'm trying another heart-healthy oil. (Will eat a couple of olives instead of the oil!)
22nd Aug, 2015
How can liver taste this good? Really delicious meal which I've cooked twice now. Quick and easy so long as the liver, bacon and onions are already cut up. The paprika makes such an amazing difference to thr flavour. You must give it a go!
5th Aug, 2015
Absolutely delicious and now one of my favourite recipes! Will definitely be doing this again. It tastes rich without being overpowering and is filling without being uncomfortable. I didn't worry too much about the amount of liver, but did make sure it was covered in flour before cooking. I also substituted frozen potato cubes for new potatoes that that was fine too: instead of cooking the frozen cubes for 20 minutes, I cooked for 15 minutes and finished off in the frying pan. [Oh yes - a frying pan is fine instead of a wok too!] My advice: 1) Make sure everything is ready in advance so you can progress to the next step quickly; 2) Feel free to use creme fraiche instead of sour cream when serving; 3) Bacon lardons work fine in the recipe too.
19th Jan, 2015
Really simple and really delicious.'s picture
5th Dec, 2014
Delicious. My husband and son cannot get enough of this. It's the only way I cook liver now.
25th Nov, 2014
easy and tasty!
2nd Apr, 2014
6th Mar, 2014
This is as easy and delicious as everyone says. I omitted the sour cream on calorie grounds and served fresh buttered carrots with it. It's one of those recipes that just works.


9th Jul, 2014
Do I have to add bacon ? Can I replace it ?
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